Pickled Radishes

Pickled Radishes

Published Wednesday, Dec 18, 2019

There is a wonderful synergy in winter vegetables being used for winter activities in the kitchen, making recipes that will brighten and inspire you on a winter’s day. Pickled radishes are one wonderful way to utilize winter vegetables in a colorful and delicious way, but don’t stop there! Carrots, cabbage, greens and other winter season crops are all good candidates for pickling. Our students spent the afternoon making refrigerator pickles, but you could easily process these jars for canning – they’ll just lose a little bit of their crunch when processed in a water bath. 

Pickled Radishes!


Radishes (lots of varieties will work here)

White vinegar

Kosher salt

Sugar (if desired)

Any desired spices: Dill, coriander, garlic powder, onion powder, paprika, cloves all work here and can be combined for your own unique flavor combinations. Add a tsp or so at a time and see how the flavors develop in the jar!


  • Wash the radishes and remove their stems. Slice radishes or chop into bite-size pieces. 
  • On the stove, heat together 1 cup of water with 1 cup of white vinegar and 1 tbs of salt. This can also be scaled up if you’re making a whole bunch! (Ex: 2 cups each of water and vinegar with 2 tbs salt). Also add in any sugar that you are using at this time (start with 2 tsp and see how you like it)
  • While the brine is heating, add your spice mixture and your radishes to a clean jar. When the brine is hot and the salt is dissolved, carefully pour or ladle the brine over the radishes in the jar. 
  • Cover with a lid after allowing it to cool slightly. Let the radishes marinate for a few hours before taste testing. This recipe will keep in the refrigerator for a few weeks.